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With a rich vanilla kick and a tangy cream cheese drizzle, this Vanilla Buttermilk Pound Cake comes out super soft and moist. It's just right for sharing with friends or chilling out in the afternoon. Thanks to buttermilk, the texture stays really nice, while the creamy glaze makes it look and taste like something you'd snag at a bakery. You'll crave it over and over.
The first time I baked this for book club, nobody left without a piece to-go. Now, for bigger family parties, I always mix up two batches so there's plenty for everyone to dig in.
Delightful Ingredients
- Baking soda and salt: keep the rise just right and flavor balanced
- Milk: smooths out the glaze and gets it perfect for pouring
- Soft cream cheese: gives the glaze that creamy, tangy pop
- Large eggs at room temperature: help the cake puff and hold together
- Sifted plain flour: makes the batter super smooth and fluffy
- Pure vanilla: adds that deep, toasty sweetness so use a good one here
- Buttermilk at room temperature: amps up the tang and keeps every bite tender
- A splash more vanilla in the glaze: brings vanilla flavor from cake into the glaze
- Sifted powdered sugar: for a glazy look and a silky finish
- White sugar: sweetens every crumb and gives the cake a soft bite
- Soft unsalted butter: loads the cake with that rich, buttery taste
I always grab fresh buttermilk and real vanilla extract. They make the aroma pop and keep the crumb soft and extra yummy.
Easy Step-by-Step
- Glaze The Cake:
- Once your cake isn't warm anymore, let the glaze run all over and down the sides so it looks classic and inviting
- Make The Glaze:
- Beat up the cream cheese until it’s super creamy, then slowly stir in powdered sugar, milk, and vanilla. Give it a taste and add more milk if you want it thinner
- Cool:
- Let it chill in the pan for fifteen minutes so it releases cleanly, then flip onto a rack and wait till it’s totally cool before you pour on the glaze
- Bake:
- Pour your batter into that prepped bundt pan, smooth out the top, and bake sixty to seventy-five minutes. It’s ready when a toothpick comes out clean and the top springs back
- Add Vanilla:
- Mix the vanilla in gently at the end so it all blends in and there are no streaks
- Combine Wet And Dry:
- Start and finish with the dry mix, alternating with buttermilk as you fold it in. Do this in three parts to keep things smooth and not overmixed
- Mix Dry Ingredients:
- In a separate bowl, whisk together your flour, salt, and baking soda for an even spread throughout the batter
- Incorporate The Eggs:
- Crack eggs in one by one, mixing well each time so it all blends smoothly and the cake rises just right
- Cream Butter And Sugar:
- Beat the butter and sugar in a big bowl for a few minutes until it turns pale and fluffy. This step makes your cake light and airy
- Prepare The Pan:
- Turn your oven on to three twenty-five F, coat the bundt pan well with butter and flour or spray so nothing sticks
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What I love most is the glaze. Cream cheese cuts through the sweetness and makes every mouthful too good to quit. For my kid’s birthday, we tossed rainbow sprinkles over the top—it’s a must now every year.
Storage Ideas
After it cools, wrap your cake tight in plastic wrap and leave it on the counter for up to four days. Want to save some longer? Freeze chunky slices and let them thaw in the fridge overnight. The glaze is sturdy, so you can pack a piece for lunch or send it with a friend.
Subbing Ingredients
No buttermilk? Stir together plain yogurt and a splash of milk for the same softness. If you run out of cream cheese, just mix powdered sugar, milk, and extra vanilla for a simple glaze that still rocks.
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Ways To Serve
Cut fat slices and top them with lemon curd, fresh berries, or some whipped cream. For parties, cube the cake and pop pieces onto skewers with fruit for a cool, snacky treat everyone grabs fast.
Background
The name comes from using a pound each of eggs, sugar, butter, and flour in the old days. This one's lighter because of the buttermilk and vanilla. Adding cream cheese glaze is a favorite for American bakers—it bumps up the flavor and makes the cake look stunning.
Frequently Asked Questions
- → Why add buttermilk to a pound cake?
Buttermilk gives a little tang and keeps the loaf extra moist, making every bite soft and tasty.
- → Is there a quick swap for buttermilk if I don't have any?
If you run out, just mix a teaspoon of lemon juice or vinegar into a cup of regular milk and wait five minutes. Boom—homemade buttermilk.
- → What's cream cheese do in the frosting?
Cream cheese brings a creamy feel and some tangy flavor, making the sweet topping even better on the loaf.
- → How will I know if the loaf is baked through?
Stick a toothpick in the center. If it comes out mostly clean or with a couple crumbs, you're good to go.
- → Can I make this cake early and save it?
For sure! It'll stay fresh and soft for days if you keep it sealed on the counter or chilled.